ROASTED CHICKEN JUS
Provided by Tyler Florence
Categories condiment
Time 55m
Yield approx 1 cup
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
- Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.
CLASSIC ROAST CHICKEN & GRAVY
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
- Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
- Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
- Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
- Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
- While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
- Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
- Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
SLOW-COOKER HOT BEEF SANDWICHES AU JUS
Enjoy these beef roast sandwiches - a flavorful slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10h15m
Yield 16
Number Of Ingredients 8
Steps:
- Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
- Cover; cook on low setting for 8 to 10 hours.
- Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.
Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 640 mg, Sugar 2 g
More about "roast chicken with jus recipes"
ROAST CHICKEN WITH AROMATIC JUS RECIPE - MELISSA RUBEL …
From foodandwine.com
5/5 Total Time 1 hr 20 minsAuthor Melissa Rubel Jacobson
- Preheat the oven to 425°. Set the chicken, breast side up, in a medium roasting pan. Loosely stuff the cavity with the orange quarters, garlic, scallions and ginger. In a small bowl, mix the salt with the fennel and pepper. Rub the chicken with the sesame oil and season all over with the salt mixture.
- Roast the chicken in the center of the oven for 1 hour, or until the juices run clear and an instant-read thermometer inserted in the inner thigh registers 160°. Carefully scoop the aromatics from the cavity into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes.
- Meanwhile, squeeze the juice from the orange quarters and discard the peels. Set the roasting pan over moderately high heat. Add the chicken broth and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Strain the pan juices into a gravy boat or small serving bowl and spoon off the fat. Carve the chicken and serve with the jus.
SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE - SERIOUS …
From seriouseats.com
Ratings 16Calories 850 per servingCategory Entree, Mains
ROASTED CHICKEN WITH TARRAGON JUS RECIPE - MARCIA KIESEL
From foodandwine.com
ROAST CHICKEN WITH MUSHROOM JUS | MIDWEST LIVING
From midwestliving.com
ROASTED CHICKEN JUS RECIPE - SOUTHERN LIVING
From southernliving.com
PAN-ROASTED CHICKEN WITH VEGETABLES AND DIJON JUS …
From seriouseats.com
OVEN BAKED MISSISSIPPI CHICKEN (5 INGREDIENTS) - PLAIN …
From plainchicken.com
CHICKEN JUS RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (5)Published Aug 16, 2011Servings 1
- Meanwhile, remove and discard the excess fat and any organs from the chicken bones. If there is any skin left on the bones, it does not need to be removed.
- Add oil to hot roasting pan, then distribute chicken bones in a single layer. Roast bones for 20–30 minutes or until they are well browned on the first side.
- Meanwhile, brown the onion half: Heat a small heavy skillet over medium-high heat for 2–3 minutes. Place onion cut side down on one side of the skillet so that it is not over direct heat and let it brown and char black, about 30 minutes.
- Transfer the browned bones, onion, and carrot to a colander set over a bowl to drain. (Or, if the vegetables are not well caramelized, leave them in the roasting pan.)
THE SECRET TO AMAZING ROAST CHICKEN JUS | EDIBLE TIMES
ROASTED CHICKEN WITH NATURAL GARLIC JUS RECIPE | SIDECHEF
From sidechef.com
MISSISSIPPI LONDON BROIL POT ROAST - WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
MEGHAN MARKLE SHARES HER HIGH PROTEIN, LOW CALORIE BREAKFAST
From express.co.uk
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
CROCK POT SIRLOIN TIP ROAST RECIPE | EASY FAMILY RECIPES
From easyfamilyrecipes.com
SHEET-PAN LEMON GARLIC CHICKEN WITH VEGETABLES | RECIPE | KITCHEN …
From kitchenstories.com
ROAST CHICKEN WITH AROMATIC JUS RECIPE | RECIPES.NET
From recipes.net
BRINED ROAST CHICKEN WITH WINE JUS | WILLIAMS SONOMA
From williams-sonoma.com
ROAST CHICKEN AU JUS WITH LEMON AND BASIL RECIPE - TASTE OF PLACE …
From delish.com
ROAST TARRAGON-COGNAC CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
CIDER-ROASTED CHICKEN RECIPE
From eatingwell.com
LEMON-THYME ROAST CHICKEN WITH JUS - AMANDA'S COOKIN'
From amandascookin.com
RECIPE: CHEF SAM LEONG'S ROLLS OF STRENGTH
From gleneagles.com.sg
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
ROASTED CHICKEN JUS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
ROAST CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROAST CHICKEN WITH JUS LEE RECIPE BY JAGADISH PURUSHOTHAMA
From food.ndtv.com
BALSAMIC CHICKEN & MASHED POTATOES WITH ROASTED BROCCOLI
From
GARLICKY ROASTED CHICKEN WITH GARLIC JUS ON GARLIC TOAST - GREATIST
From greatist.com
HONEY MUSTARD CHICKEN WITH ROASTED ASPARAGUS - RECIPE
From cooks.com
ROAST CHICKEN WITH JUS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
SIMPLE ROAST CHICKEN - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
ROAST CHICKEN WITH AROMATIC JUS - CHICKEN RECIPES - DELISH
From delish.com
You'll also love